A busy weekday, dinner with family members gathering and enjoying delicious dishes will be a great time for the family.
Accordingly, housewives can refer to how to prepare quick, nutritious, delicious and hot Korean dish of kimchi sauce, which is very suitable in cold winter weather.
Prepare about 200 - 300gr of fermented Chinese cabbage with salt (salted kimchi), 200gr of pork belly, 1 box of young tofu, onions, baro with minced garlic, sugar, chili powder and Korean soy sauce.
The secret to making kimchi soup with three-season meat only have a rich flavor is to take advantage of the kimchi salt water to help create a clear sourness and eye-catching red color.
Start by quickly processing ingredients including minced pork belly to cook quickly; kimchi cut into 3 - 4cm pieces; onions with areca nut and tofu cut into squares.
Use a thick pot of soap, heat a little cooking oil and then add the bacon to the island quickly over high heat. Sawing pork belly will only help remove excess fat and make the pieces of meat hunting again, more flavorful.
When the meat starts to squeeze side by side, add kimchi and onions to the island for about 2 to 3 minutes. This will help the ingredients absorb the spices and spread the aroma of kimchi.
Then add about 500ml - 700ml of filtered water (or chicken broth if available) to the pot with kimchi salt water. Boil the mixture but don't forget to steep the foam continuously so that the soup water is clear.
Season with 1 tablespoon of Korean chili powder to create a beautiful red color, less sugar to balance the sourness, and soy sauce or seasoning seeds to suit the family's taste.
Gently release a few sliced tofu and green onions into the pot, boil for about 2 minutes until the hot beans are all basicly complete.
Enjoy a cup of hot rice and enjoy the full flavor of the dish in the cold winter.
